Easy Hummus Pasta

Pan full of hummus pasta, purple sprouting broccoli, pine nuts and dill.

5 from 1 vote

This super quick hummus pasta is as easy as it gets! Creamy, filling & nutritious, serve it with roasted purple sprouting broccoli (or other veg of your choice) for that extra plant boost.

Course Dinner

Cuisine International

Keyword 20 Minute Meal, Hummus Pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 552kcal

Author Jo Allison

Equipment

Soup Pot* for cooking pasta
Saute Pan

Ingredients

350 g pasta I used Farfalle
200 g hummus homemade or shop bought
2 tablespoon extra virgin olive oil
1 onion peeled and finely chopped
2 cloves garlic peeled and finely chopped or grated
1 lemon (juice of) to taste
300 g purple sprouting broccoli or swap for any veg you choose
250 ml reserved pasta water from draining pasta use enough to create smooth sauce
1 tablespoon chopped fresh dill to serve see notes
25 g toasted pine nuts optional
extra virgin olive oil, salt, pepper to serve

Instructions

Start by preparing whatever vegetables you're using for your hummus pasta.
If using purple sprouting broccoli as I did here, roast them as per my recipe for roasted purple sprouting broccoli.
300 g purple sprouting broccoli
Next, bring a large pot of salted water to boil and cook pasta as per instructions on the packaging. Save cupful of pasta water when draining the pasta as we will need it later.
350 g pasta
In the meantime, heat couple of tablespoons of extra virgin olive oil in a wide pan (which will fit your cooked pasta later) and sauté chopped onion and garlic until nice and soft but not too coloured.
2 tablespoon extra virgin olive oil, 1 onion, 2 cloves garlic
Next, add cooked and drained pasta to the pan with onions and garlic, followed by hummus and some reserved pasta water.
Give it all a good stir and adjust consistency as per your liking by adding more pasta water until you get nice and silky smooth sauce.
350 g pasta, 200 g hummus, 1 onion, 2 cloves garlic, 250 ml reserved pasta water from draining pasta
Squeeze over some lemon juice for a little bit of acidity. Use as little or as much as you like according to your taste.
1 lemon (juice of)
Top your pasta with roasted purple sprouting broccoli or any other veg of your choosing, sprinkle some toasted pine nuts, fresh dill, some extra seasoning, drizzle of olive oil and/or extra lemon juice and serve.
1 tablespoon chopped fresh dill to serve, 25 g toasted pine nuts, extra virgin olive oil, salt, pepper

Notes

Nutritional information is approximate, per serving (based on 4 servings) and it will differ depending on the ingredients used.
Fresh dill cane substituted with parsley or basil. See Ingredients and Substitutes for more info on possible swaps.
Leftovers will keep in the fridge for 2-3 days.
Reheat hummus pasta in a pan on the hob. You will need to add some extra water or light veggie stock to loosen it a bit as it thickens when cold.
Freezing not recommended.

TIPS:

Don't forget to save pasta water when draining your pasta. It's necessary for that silky smooth hummus pasta sauce.
If you're planning on having some leftovers, save even more pasta water as once hummus pasta is cold it thickens. Extra pasta water will come handy when reheating leftovers to make the sauce smooth again (although you can simply use water or a bit of stock instead).
Make sure to cook the pasta in salted water. There is nothing worst than bland pasta even if your sauce is delicious.

Nutrition